Preheat oven to 350 degrees Fahrenheit. In a medium mixing basin, combine brown sugar, molasses, boiling water, and cubed butter until the butter melts. Mix in the baking soda and salt. Allow standing for about 25 minutes, or until lukewarm. Whisk in the egg.
In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, and black pepper; add to brown sugar mixture and stir until smooth. Pour into a 9-inch square pan that has been generously greased (with butter or cooking spray) and dusted.
Bake for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean. 10 minutes in the pan. Incredible gingerbread entirely on a wire rack, about 1 hour. (For the best texture, wrap securely in plastic wrap or store in an airtight container overnight before serving.)
Keep in an airtight container for up to three days.
Sprinkle with powdered sugar and cut into 9 squares just before serving. Whipped Cream with Brown Sugar and Ginger
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